Ingredients

The following ingredients have 4 Servings
  • 2 cups cake flour (minus 2 tablespoons)
  • 1 2/3 cups bread flour
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp coarse salt
  • 1 1/4 cups unsalted butter
  • 1 1/4 cups light brown sugar
  • 1 cup granulated sugar ( plus 2 Tbsp)
  • 2 eggs
  • 2 tsps vanilla extract
  • 1 1/4 pounds bittersweet chocolate (I used Ghirardelli milk chocolate chips)
  • Sea salt

Instruction

  • Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  • In your mixer with a paddle attachment, cream butter and sugars together until very light, about 5 minutes.
  • Add eggs, one at a time, mixing well after each addition.
  • Stir in the vanilla.
  • Add dry ingredients and mix until just combined.
  • Add chocolate chips and mix until incorporated.
  • Wrap dough in plastic wrap and refrigerate for 24 to 36 hours. (or just a few hours if you can't wait!)
  • Dough may be used in batches, and can be refrigerated for up to 72 hours.
  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
  • Scoop dough (the size of generous golf balls) or about 1/3 cup onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
  • Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Enjoy!